Chole Bhature :
Preparation time: 15 mins
Cooking Time: 1 hour 20 mins
2 Cup Chick Peas
2 Tablespoon oil
1 Bay leaf
1 Cinnamon stick
1 Tablespoon Whole pepper corns
3 Green cardamom
2 Black cardamom
1 Tablespoon coriander powder
1 Tablespoon cumin powder (zeera powder)
1 Tablespoon cumin seeds (zeera)
½ Tablespoon asafoetida (heeng)
1 cup onions, chopped
1 cup tomatoes, chopped
1 Tablespoon ginger, chopped
1 Tablespoon garlic, chopped
1 Tablespoon Ajwain
1 Tablespoon lime juice
1 green chilli, chopped
1 Tea bag (optional to make it dark)
1 Tablespoon butter
Salt as per taste
For the bhaturas:
2 cups Refined Flour
½ Tablespoon yeast (dissolved for 10 minutes in lukewarm water)
½ cup whole wheat flour
A pinch of salt
Water (to knead)
Oil (for frying)
- In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green and black cardamom.
- After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
- Followed by turmeric, chilli powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.
Take another pan and add a little water.
- Now add the chole (soaked overnight and pressure cooked) to the masala.
- After stirring well add tomatoes, little sugar and salt to the chole.
- Now add ajwain, chopped green chillies and water for the base.
- To get the colour in the chole gently for an hour and cover it.
- Add lime juice and a dollop of butter to it.
- Garnish the chole with coriander and butter and serve them hot with bhaturas.
Prepare for the bhaturas:
- Knead the whole wheat flour, refined flour and salt together with an adequate amount of water.
- Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
- Divide it into equal portions. Roll out in an oval or round shape.
- Deep fry till golden brown